This week on Wisconsin Foodie Chef Adam Siegel prepares a dish from the Lake Park Bistro menu.
Recipe From Chef Adam Siegel of Lake Park Bistro.
Bartolotta’s Lake Park Bistro
3133 E Newberry Blvd
Milwaukee, WI 53211
Serves 4 people
5 ea eggs, extra large
1 lb crimini mushrooms, washed and sliced thin
8 oz frisee (curly endive) lettuce, washed and spun
1 tsp chives, minced
1 cup Japanese breadcrumbs, ground fine
1 oz sherry vinegar
2 oz extra virgin olive oil
6 oz butter, unsalted
to taste sea salt
1 oz black truffle oil
1 tsp black truffle pieces
to taste iodized salt
to taste cracked black pepper
2 qt vegetable or corn oil for frying
4 slices brioche or baguette
* Put the vegetable oil into a deep pot and heat to about 350 degrees.
* Bring a covered pot of salted water to a boil over high heat.
* Fill a medium bowl with ice water.
* Place four eggs into the boiling water, cover and cook for exactly 5 minutes and 45 seconds. Remove the eggs and submerge into the bowl of ice water. This will stop the eggs from cooking any further, resulting in eggs that have cooked whites and raw yolks.
* While the eggs are cooling, take the remaining raw egg and crack into a small bowl. Add a teaspoon of water and salt to taste, whisk together.
* Place the breadcrumbs into a separate bowl.
* Start to peel the eggs carefully, placing them on a paper towel to drain some of the water.
* Begin breading the eggs by taking them one at a time and placing first into the breadcrumbs, then place into the egg wash, then back into the breadcrumbs. Hold the eggs refrigerated until needed.
* Place a medium stainless steel sauté pan over high heat, add the butter, melt, add the mushrooms and sauté. Season with salt and pepper to taste and sauté until golden brown. Add the chives and black truffle pieces. Add in the vinegar and olive oil.
* Put the frisee into a medium sized mixing bowl. Pour the mushrooms into the bowl and mix together. At the same time fry the eggs in the oil for about 45 seconds.
* Divide the salad into four salad bowls, top with a fried egg. Drizzle truffle oil over the egg and then season with the sea salt. Serve with either toasted brioche or baguette.
* Serve and enjoy!
S08 E13 – Kyle and Jessica take on the Bayview of Milwaukee in a day of great food and cocktails.
S08 E12 – Wisconsin Foodie visits Spain with Jessica and Karen Bell to see and taste all it has to offer.
S08 E11 – We explore Organic Valley at the Kickapoo Country Fair and All Seasons Farm and watch Organic Valley turn their milk into butter.
S08 E10 – We explore the world of perch at UW-Milwaukee School of Freshwater Science and at Wendt’s Fish Fry.
S08 E09 – We celebrate Native American culture at Indian Summer and then are treated to a traditional musky meal made with wild rice.
S08 E08 – It’s all things cheese at Cheesetopia where we check out a bunch of cheeses and then profile LaClare Farms and their amazing goat cheeses.
S08 E07 – Stoney Acres Farm hosts a pizza night with ingredients right from their farm.
S08 E06 – In this episode, we join George Bregar at Company Brewing as he makes a pale ale with fresh, locally sourced hops. Then we celebrate Oktoberfest with Deb and Dan Carey of New Glarus Brewing.
Wisconsin Foodie is organizing Cheesemaker tours this Spring/Summer and we’d like you to join us.
S08 E05 – This week we tour the driftless region and visit Driftless Organics, Viroqua Food Co-Op, and Rooted Spoon.